Muffins are usually cake in disguise, trying to pretend they are healthier, when in fact they are loaded with the same processed ingredients, like sugar and white flour.
These muffins are a healthy and melt in your mouth version.
They are grain free, sugar free, and filled with nutrients.
They are great if you are gluten free.
Pumpkin provides fiber, vitamin A and iron.
Almond and coconut flour supply protein, healthy fats and many vitamins and minerals.
This recipe makes 12 muffins. They freeze well and you can warm them up before serving.
Mix together wet ingredients:
4 organic eggs
1/2 cup milk (soy, coconut, almond…)
4 tablespoons of coconut oil or organic butter, melted
2 teaspoons vanilla extract
Mix together dry ingredients:
1 cup ground almonds
1 cup coconut flour
2 teaspoon baking powder
3 tablespoons organic corn starch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
A pinch of allspice
1 teaspoon stevia extract
Mix dry ingredients and wet ingredients to combine
Add 2 cups mashed baked pumpkin and mix until combined
Instruction for baking a pumpkin can be found here
Spoon into 12 oil sprayed muffin cups and bake at 350° until muffin tops turn golden, about 35-40 minutes.
They are great warm and they are a bit more crumbly than wheat flour muffins, so feel free to use a spoon to eat them, every bite will be delicious.
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